View cart background image
0
items
Get Timely and Delicious Recipe Updates
 

Egg Salad Sandwich

Source: The Working Stiff Cookbook
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 3.5   Reviews: 3 See Reviews
Rate/Review this Recipe
Active Time:  15 Minutes
Total Time:  15 Minutes
  Serves 2
Had one of these lately? Because of concerns about cholesterol and fat, this sandwich has fallen out of favor. But there is something about egg salad on soft bread that is unique -- a quietness, a softness. This is definitely the sandwich to have on a Saturday afternoon after a week that really took it out of you.
RECIPE INGREDIENTS
4 large hard-boiled eggs, peeled (see note)
1 medium celery stalk, diced
1/4 cup diced red onion
1/2 cup mayonnaise
salt and pepper to taste
4 slices soft white or brown bread
Lettuce and sliced tomato (optional)
Egg Salad Sandwich Recipe at Cooking.com
DIRECTIONS
Cut one egg in half lengthwise. Place each half flat side down on a cutting board and coarsely chop. Transfer the chopped egg to a medium bowl. Repeat with the remaining 3 eggs. Add celery, onion, and mayonnaise to bowl and stir. Season with salt and pepper.


Place half of the egg salad on a piece of bread. Top with lettuce and tomato, if desired. Add the top piece of bread, cut in half, and serve. Repeat for the remaining sandwich.


NOTE: To make hard-boiled eggs, place the eggs gently in a 2 1/2-quart saucepan two-thirds full of cold water. Do not drop them in or they may crack. Bring the water to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 12 minutes. Remove the eggs with a slotted spoon and plunge them into a bowl of very cold water to stop the cooking process and make them easier to peel.


Recipe reprinted by permission of Chronicle. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Egg Salads
Nutrition Facts per Serving
Yield:   Serves 2
Calories: 716
Fat. Total: 57g
Fiber: 1g
Carbohydrates, Total: 32g
Sodium: 727mg
% Cal. from Fat: 72%
Cholesterol: 457mg
Protein: 18g
Spotlight Recipe Review See all 3 reviews »

Rating: 1
by: Charlotte, MN Reviewed: 06/30/2012
Egg Salad Sandwich
1/2 cup Mayo to 4 eggs for 2 servings of egg salad seems entirely too much and 57 grams of fat per serving seems obscene, in my humble opinion.
26 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You

NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.